Warm a large skillet to medium heat and melt the butter and olive oil.
Add the onion, red and yellow peppers, eggplant, zucchini, and summer squash with a large pinch of sea salt, combine, and cook over medium/medium high heat stirring occasionally for about 7-10 minutes until the veggies soften and sweeten.
Add the garlic, baby spinach, cherry tomatoes, and tomato paste, stir to combine, and cook over medium/medium high heat about 5 minutes until the tomatoes soften and wilt and the spinach wilts.
Pour in the bone broth and wine, and bring to a simmer about 5 minutes over medium heat until the liquid reduces a bit and everything softens.
Turn off the heat and season with salt and pepper to your taste and serve over noodles of choice, or serve over veggie noodles like spaghetti squash, zoodles, or sweet potato noodles. Garnish with fresh basil and grated parmesan cheese if you wish.